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American Pastry Baker 



OR 



GENERAL INSTRUCTOR 
In the Balling of all Kinds 

PASTRIES, CAKES & CUSTARDS, 



^ '^ '^IS.^., 

PUBLISHED BY 

Hoffman & Morwitz, 612 & 614 Chestnut Street, 

PHILADELPHIA. 






Entered according to Act of Congress, in the year 1872, by Hoffmak 
& MoEWiTZ, in the Office of the Librarian of Congress, at Washington. 



f 



I\EFACE 
TO THE FIRST EDITION. 



Induced by the growth of technical 
literature and the progress made in arts 
and trades as well as by special encour- 
agement of several bakers^ the Editor 
has made it his business, to issue this 
little book and thereby to assist with 
some valuable hints Master-bakers and 
their apprentices, giving them some use- 
ful informations in their trade. 



— IV — 

The Editor has made it a point, to be 
as short as possible without loss to clear- 
ness and comprehensiveness, in order to 
make his subject easy understood and 
digested. His name is sufficient guaran- 
tee for the correctness of his receipts, he 
being generally known as a theoretically 
thoroughly versed and practically work- 
ing baker since more than fifteen years, 
and having them used in his own busi- 
ness. 

As this is the only work treating the 
manufacture of Pastry, which has made 
its appearance in print in America, it is 
to be hoped, that the same will meet 
with a favorable reception. 



CHAPTER I. 



Treats of the various styles of Baking incidental 
to the business of the American Pastry 
Baker. 

There are different kinds of dougli, wMch, accord- 
ing to their component parts and method of prepar- 
ing, may be classified as follows : 

1. Puff paste. 

2. Short paste. 

3. Home made paste. 

4. Common Short paste. 



1. PUFF PASTE. 

in the manufacture of good puff paste, sound butter 
and yery fine flour are imperatively necessary. To 



— 6 — 

1 pound of flour, 1 pound of butter and 2 eggs must 
be added ; tbe butter must be washed in fresh water, 
rounded to a strip about as thick as a finger^ and 
left in water for several hours ; in summer a piece 
of ice should be put into the water. Take the flour, 
J- pound of butter, the yellow part of an egg, stirred 
clear with a little rum, and a little very cold water, 
and knead it into a regular solid dough until it 
becomes almost as stiff as the butter, roll it out to 
the thickness of a finger, lay the butter (dry) in the 
middle, put the sides of the dough together over 
the butter, beat it gently with the roller, turn the 
dough and roll it, having first sprinkled it with 
very little flour, to a four-cornered slab of about a 
finger's thickness ; then lay the sides over so that 
the edges meet, roll it even again and lay the dough 
once more together, so that it has now been folded 
four times. 

The process just described is called the beating 
of the dough » It is then left to lay quietly for 
about J hour, the same process repeated 2, 3, or 4 
times, with a pause of about 10 or 15 minutes be- 
tween each beating. 

After the last beating the dough will be done and 
ready to be worked into every variety of baking. 
Care must be taken that the butter be neither too 



soft nor too hard. In the former case the dough 
will cling to the table when rolled out, and lose its 
smooth appearance ; when baking, it will not raise 
any better than when the butter is too hard, and 
thereby loses its value. The dough will also lose its 
transparency and delicate gloss by sprinkling too 
much flour on it, when it is rolled out. 

2. SHORT PASTE. 

For the main stem take to 1 pound of flour ^ 
pound of butter and the yolks of 8 eggs. 

Another kind of short paste is made as follows : 
1 pound of flour, J pounds of butter, J pound of 
sugar, the yolks of four eggs and 1 gill of water. 

Receipt for a third hind of short paste : 1 pound 
of flour, £ pounds of butter, J pound of finely 
ground almonds, J pound of sugar, the yolks of 4 
eggs, ^ gill of sour cream, 1 lemon-peel grated and 
a litte ground cinnamon. 

The butter must be hard, tough and well washed, 
and all the ingredients rapidly made to a dough, so 
that it becomes smooth and clear. If the dough is 
worked too long with warm hands, it becomes brittle 
and loses its smooth surface and tenacity, and is 
rendered useless for fine baking. 



— 8 — 

3. HOME MADE PASTE. 

To 1 pound of flour take f pounds of lard and 1 
gill of water, in wliicli J ounce of salt should be 
dissolved, viz. : 4 pounds of flour, 3 pounds of lard, 
1 ounce of salt and 1 pint of water. 

Another receipt is : 1 pound of flour, J- pound 
of lard, J ounce of salt, 1 gill of water; viz.: 4 
pounds of flour, 2 pounds of lard, 1 ounce of salt 
and 1 pint of water. 

4. COMMON SHORT PASTE. 

To 1 pound of flour, 6 ounces of lard, J ounce 
salt and 1 gill of water; viz.: 4 pounds of flour, 
\^ pounds of lard, 1 ounce of salt and 1 pint of 
water. 

Another hind: — 1 pound of flour, ^ pound of 
lard, J- ounce of salt, ^ pint of water; viz. : 4 pounds 
of flour, 1 pound of lard, 2 ounces of salt and 1 
quart of water. 

This last dough is used in many bakeries for the 
bottom crust, which is not advisable, as the pies 
become tough and unpalatable, although the top 
crust be made of other dough. 

The last mentioned doughs, Nos. 2, 3 and 4, are 
prepared in the following manner : Flour and lard, 



— 9 — 

or flour and butter, must be kneaded on the baking 
table or pan until a dougli could be made of it with- 
out the addition of the water, but care must be ta- 
ken that the mass does not become lumpy. A large 
hole is then made in the centre by drawing the mass 
apart and closing the edges well in, so that the water 
cannot trickle through and drop on the floor; pour 
water, in which the salt has already been dissolved, 
into it, draw the mass slowly from all sides under 
the water, and then rapidly make a dough of the 
whole without kneading the same too much. When 
making the Short Paste No. 2, the eggs must be 
beaten well together before being added to the 
dough. The lard as well as the butter must be 
stifi" and hard. In winter, it generally must be 
warmed a little, but care must be taken that it does 
not get too soft, as the dough then will not become 
light. The pies should always be made in not too 
hot a place, and then, as soon as possible, baked in 
a hot, air-tight oven. 

The edge of the bottom crust, after being put on 
the plate, must be washed with water, and several 
indentions made on the cover with the jagging iron, 
as the former prevents the juice of the fruit from 
oozing out of the pie while baking, and the latter, 
by giving outlet to the steam from the pies, prevents 
the cover from being raised, which makes them 



10 



hollow and gives them a bad appearance. It is also 
better to break the dough just as it is needed for 
rolling, instead of breaking the whole batch in 
pieces at once, as it thereby loses in lightness. 

The pies are generally washed with milk or with 
the beaten yolks of eggs and milk^ which gives them 
a gloss and good color. 



CHAPTER II. 



Treats cf the making of pies and tarts and their 
various fillings. 



1. HOW TO MAKE PIES. 

Break a piece of dougt from the batch, about the 
size you require for a pie, roll it out and cover the 
plate with it, which process continue until all your 
plates are covered. Then fill them with any kind 
of marmelade, green or preserved fruits, and wash 
the edge of the lower crust with water; then roll 
out your cover (making the same process as with the 
lower crust), mark it and make an opening in it with 
the jagging iron or knife, lay it over the fruit and 



— 12 — 

press the dougt smooth on the edges of the plates, 
or cut it with a sharp knife ; then wash the pies 
with milk, or yolks of eggs and milk, and bake them 
in a hot, air-tight oven. 



2. HOW TO MAKE TAETS. 

The cover generally consists of butter paste or 
short paste, and the fillings of slices, quarters, or 
eighths of apples, apricots, peaches, oranges, halves 
of plums, stoned cherries, strawberries, raspberries, 
gooseberries, marmelade, jelly, preserved fruits and 
cream. The fruit slices, strawberries, raspberries, 
etc. must, before being used for tarts, etc., for a 
whilC; be laid in fine sugar, grated lemon peel, or 
some other spice, or, according to circumstances, 
the former must be stewed, and the smaller fruits, 
excepting plums and cherries, which should be 
sprinkled with sugar before baking, should be 
stewed in sugar. 

The tarts generally are covered with network. 
After the dough-covered plates have been filled with 
whatever fruit may be preferred, cut with your jagging 
iron long strips, about the width of a finger, from the 
dough, which should be rolled out flat about ^ of an 
inch thick, and plait these strips over the filling, 



— 13 — 

laying the first one across the centre, the second 
crossing the first, then two others from each side of 
the first, then two from each side of the second, 
keeping them about J of an inch apart, so that two 
strips alternately cross from side to side until the 
whole filling is coyered, as it were, with a net work. 
The ends then must be cut off clean at the edges, 
the ridge of the tart washed with egg and then 
bordered with one of the before mentioned strips ; 
wash the tarts with egg, but be careful that none of 
it runs off on the sides. Bake in a medium hot 
oven. 

For very small tarts the strips must, of course, 
be made proportionally narrower, in order to make 
a net work on so small a surface. 

All tarts of puff paste must be glazed well with 
pulverized sugar while in the oven, or else covered 
with snow of the white of eggs and sugar, sprinkled 
with water, and baked in a more than medium hot 
oven. 

Small tarts generally are made in the following 
manner: Have your puff paste rolled out thin, press 
out the slices with your form, put them into the 
appropriate tin moulds, and then add your filling. 

Or, after having rolled out your dough about l 
inch thick, press out the under crust of about 3 or 4 



— 14 — 

inclies diameter, put it on tlie baking pan, wasli it 
with egg, and put on an edging of about J inch in 
height, put in your filling and proceed according to 
foregoing directions. This last kind of shell for 
tarts is used for Oyster Pattys, but is generally 
baked alone and filled afterwards. 



3. ON THE PREPARATION OF THE 
VARIOUS FILLINGS. 

1. MINCE PIE. 

Take 5 pounds of beef and 10 pounds of apples 
chop fine, or prepare it with the machine, add 3 
pounds raisins, 3 pounds currants, i pound citron, 
5 pounds sugar, or three pounds sugar and 2 pints 
of the best molasses, 1 ounce of ground cloves, 1 
ounce of ground clove pepper, J ounce of nutmeg 
and mix with 2 pints of good brandy and the meat 
broth, and then press the mass in a pot, (it will 
keep from 2 to 3 months in a cold but not damp 
place) and thin it when used with cider. 



— 15 — 

2. ANOTHER KIND OP MINCE PIE. 

Take 6 pounds of beef from tlie loin, and scrape 
all the skin and sinews from it with a knife, cook 
a fresh beef tongue, and after removing the skin 
after it has become cold, chop it up with the loin of 
beef Then chop 2 pounds of stoned raisins fine, 
clean and wash 4 pounds of currants, take 1 pound 
of sugar, 2 nutmegs, j- ounce mace, 1 ounce ground 
cloves, 18 large pared and grated apples, a hand- 
full of salt and 1 pint of Cognac, mix the ingredients 
well together and then press them into a box. 

3. LEMON PIE. 

Beat up J- pound sugar with 12 eggs lightly, and 
stir the following articles in with them : ^ pound of 
butter, the grated rinds and juice of 4 lemons, and 
1 quart of water. 

4. ANOTHER SORT OP LEMON PIE. 

Beat up 4 eggs with l pound of sugar lightly, 
add the grated peel and juice of 3 lemons, then 
dissolve two ounces of corn-starch in a little cold 
water, and let it boil one minute in 1 quart of 
boiling water, stirring it all the time to prevent it 
from burning, and, after cooling a little, mix the 
above ingredients in. 



-— 16 — 

5. APPLE PIE. 

Cut one peck of apples and boil them soft in 4 
quarts of water, add from 4 to 8 pounds of white 
sugar, and let simmer for half an hour; rub the 
same through a sieve, and season with cinnamon or 
nutmeg. 

Or, peel and core the apples, and cut them in 
thin slices; then chop them fine, and mix them 
with some cinnamon, grated lemon-peel, chopped 
almonds, sugar, small raisins and wine. 

6. PEACH PIE. 

Stone the peaches and slice them thinly, fill the 
dishes and sweeten them with powdered sugar, 
adding a little water; instead of sugar and water 
some of the best molasses may be used. 

You may also cut the peaches in eighths, adding 
pounded almonds, grated lemon-peel, some wine and 
sugar, but when the fruit is not very ripe, it would 
be preferable to boil the same first, however not 
more than half-soft and only in sufl&cient water to 
prevent burning. When cold enough remove the 
stones and sweeten with sugar at your pleasure. 



— 17 — 

7. PLUM PIE. 
Do the same as with peaches* 

8. RHUBARB PIE. 

Take the tender sticks of rhubarb and after 
skinning them, cut them into short pieces and put. 
them on the dough in the dishes, then sprinkle 
some grated lemon-peel on the top, also from 2 to 3 
ounces of sugar on each dish, moisted with a little 
water, and strew some flour over all, before closing- 
the top. When Rhubarb pies are made in this 
manner, they are to be baked at a star fire, because 
with too much heat the filling would not get pro- 
perly soft. The most convenient and quickest way 
is, to cook the rhubarb previously ; viz : Take for 
8 pounds of prepared rhubarb 2 quarts of water and 
make it boil at a moderate fire, and add to it 
finally 6 to 8 pounds of white sugar and some grated 
lemon-peel. When the whole is boiling again, mix 
with it 1 ounce of corn starch dissolved in a little 
cold water and leave it on the fire a few minutes 
longer. 

9. CHERRY PIE. 

10. GOOSEBERRY PIE. 

11. CURRANT PIE. 



— 18 — 

12. GRAPE PIE. 

13. HUCKLEBERRY PIE. 

14. BLACKBERRY PIE. 

15. RASPBERRY PIE. 

16. STRAWBERRY PIE. 

These sundry eiglit pies are made in the same 
way. The fruit must be properly picked and all 
stalks, leaves etc. etc, thoroughly removed, then 
filled into the dishes containing the dough and 
covered with about 2 to 4 ounces of powdered sugar 
to each pie, some fruit requiring more sugar than 
others, especially gooseberries, the sugar to be 
moistened with a little water, and some flour to be 
sprinkled over before the top is put on. 

Or you may cook the fruit first, by simmering 
slowly with little water and after adding the neces- 
sary sugar, leaving the same still from 5 to 10 
minutes on the fire. To each pound of fruit, 1 to 2 
gills of water and J to 1 pound of sugar are required. 

17. RAISIN PIE. 

Beat 1 pound of sugar and 12 eggs nicely together 
and mix into it 3 pounds of raisins, after having 
scalded the latter in 2 quarts of boiling water; then 
add some grated lemon-peel. 



— 19 — 

18. ANOTHER DESCRIPTION CF 
RAISIN PIE. 

Boil 2 pounds of raisins in 2 quarts of water 
until tliej are soft, add 1 ounce of corn starch pre- 
viously dissolved in a little cold water and let the 
whole cook for a few minutes. Beat 6 eggs and |- 
pound of sugar nicely together adding some grated 
lemon-peel. 

19. ANOTHER RAISIN PIE. 

Scald the raisins in boiling water and fill there- 
with the dishes already covered with the paste. Pour 
some of the best molasses on, add the grated lemon- 
peel and sprinkle with flour before covering with 
paste. 

20. QUINCE PIE 

The pared quinces are to be cooked in wine or 
good cider, with sugar and cinnamon, lemon-peel 
and some cloves until reduced to a marmelade, press 
this mass through a sieve and spread it on the top 
and close the pies. 



— 20 — 

21. ORANGE PIE. 

Boil 2 pounds of pared and cored apples witli ^ 
pound of sugar, 2 ounces of pulverized almonds and 
^ pint of wine, until they become a marmelade, which 
you put on the paste in the dishes. Then grate the 
peel of 2 or 3 oranges, take the skin off and cut them 
into thin slices ; spread these on the apple marmelade 
and the grated peel on the top. Cover up. 

22. MARLBOROUGH PIE. 

Beat 4 eggs and 1 pound of sugar together up in 
1 quart of milk, add 4 pounds of apple marmelade 
and a little nutmeg, fill the dishes, put the top on 
and bake as usuaL 

23. CREAM PIE. 

Put 1 quart of white wine with 1 pound of sugar 
on the fire. Beat in a pitcher the yolks of 8 and the 
white of 2 eggs, add 1 ounce of corn starch, dissolved 
in a little cold water and the grated peel of 1 lemon. 
The eggs ought to be well beaten up and poured 
into the wine, when it is boiling, and the stirring 
must be continued without interruption until the 
mixture is boiling again. When cool, to be filled 
into the dishes without delay and to be baked as 
usual. 



— 21 — 

24. VANILLA CREAM PIE. 

Pound 1 stick of vanilla quite fine, pour 1 quart 
of white wine thereon, add 8 whole eggs, J pound 
of sugar and 1 oz. of corn-starch dissolved in a little 
cold water. Put on coal-fire and turn quickly until 
boiling, then remove it immediately from the fire, 
stirring the cream until it gets cold, and finish the 
pies in the usual manner* 

25. GOOSELIVER PIE. 

Six large white gooselivers well larded with the 
fine cut fat of pickled pork and fresh truffles to be 
seasoned with salad oil, powdered spice and lemon 
juice. Take J- pound of truffles, J pound of boiled 
veal and the breasts of some chickens, ^ pound of 
fat pork and some charlottes, chop all together very 
fine, beat ^ pound of butter with 2 eggs and mix all 
these last named ingredients together, adding some 
salt and 1 pint of beeftea. Mix well and let stand. 

Cover a dish with pie crust, sprinkling the same 
with parmesan cheese, and spread half the mixture 
thereon, then put the larded gooseliver and on the 
top the other half of the mixture again. Cover with 
thin slices of salt pork and then with the crust. 
Give it a coat of the yolk of eggs and bake. This 
pie has an excellent flavor. 



— 22 — 

26. GOOSELIVER IMITATION PIE. 

2 pounds of veal from the hauncli, ^ pound of new 
pickled pork^ part of a smoked oxtongue foiled, or 
some ham, 1 ounce of boned and watered sardelles, 
2 tablespoons full of capers, the flesh and peel of 
1 lomon^ to be chopped fine and mixed together. 
Season with cardamon, mace^ cloves and pepper, 
adding 4 spoonfulls of wine. Fill with this mixture 
and bake. 

27. EEL PATTIES. 

The outside consists of puff paste. The clean 
flesh of a well grown eel is cut into thin well rounded 
pieces and these, after being pickled, are stiffened in 
butter, fine spices and lemon juice. 

Of all the odd and ends of the fish, herb butter^ 
sardelle butter, parmesan cheete, a good deal of 
thick and rich brown gravy and wheaten bread 
crumbs a fine stuffing is made, which must be soft 
enough to dissolve on your Tongue. The dough 
rolled out to a thickness of J of an inch is to be cut 
by a circular form into underlayers of about 6 inches 
diameter. These receine a coat of eggs and round 
the outer edge a border half an inch high. Put 



23 



some of the stuffing inside, a slice of eel tlieron and 
covered with stuffing again, to give it a hilly shape. 
Spread some parmesan cheese on the top, taking 
care, that none thereof falls on the surrounding 
border, sprinkle with lobster or crabfish paste or 
butter, paint the boarder crust with egg carefully, 
and bake the patties in a strong heat. These patties 
may also be made in crust top and bottom. 

28. OYSTER PATTIES. 

The outside consists of puff paste, and as to the 
rest proceed as before. 

The extremely fine stuffing is mixed with the well 
boiled juice of the oysters left from the oysters, which 
have been stiffened in Rhinewine. Instead of this 
stuffing, as advised for the eel patties, another may 
be substituted made of ground breadcrumbs, finely 
chopped herbs, sardelle butter, a few eggs, butter 
and some Rhinewine. Put into the staffing of each 
patty three shaved oysters. These patties also can 
be made with top and bottom crust, 

29. CRABFISH PATTIES. 

Take puff paste, thinly rolled out, and cover small 
patty dishes, and prepare the outside in the same 



— 24 — 

way as for eel patties. Mix IJ quarts of milk with 
4 eggs^ wliicli liave been stirred on the fire into one 
mass with 2 spoonfulls of flour, a good J pound of 
crabfish, butter, 2 ounces of sugar and some nutmeg. 
When cold, add the yolks of 6 eggs and ultimately 
the white of 4 eggs beaten up. Put into each dish 
half a spoonfull of crab hash, cover with parmesan 
cheese and crabfish butter and fill up with the mass 
described above, 

30. CRANBERRY PIE. 

Boil one pound of cranberries in one pint of water 
until soft, add one pound of fine white sugar and let 
simmer from 15 to 20 minutes. 

Another hind of Cranberry Pie is made by boiling 
one pound of cranberries in one quart of water, until 
soft, and one pound of sugar and by adding one 
ounce of corn starch dissolved in a little cold water. 
Let boil 1 to 2 minutes more and then remove from 
the fire. 

31. APRICOT PIE. 

Peel and stone 2 pounds of apricots, quarter them. 
Take one ounce of grated sweet almonds, \ ounce of 



— 25 — 

bitter almonds, J pound of sugar, |- ounce of citron, 
the grated peel of one lemon, ^ ounce of allspice and 
sufficient gelatine to make the mixture form a jelly. 
Cook it all together and when cold fill your pie 
dishes and bake as usual. 

32. PINE APPLE PIE. 

Kemove the outside from the pine-apple and cut 
it into thin slices, which you mix in a kettle with 
sugar, grated lemon peel, ground cinnamon and some 
Rhinewine. Cook a short time over a slow fire, be- 
fore filling the pie crust. 

33. LEMON CREAM PIE. 

Mix the yolk of 10 eggs with one ounce of flour 
or corn starch, the juice and grated peel of four 
lemons, J pound of sugar, 4 ounces of powdered 
almonds including one ounce of bitter ones, 2 ounces 
of citron, a little cardamon, ^ pint of Rhinewine and 
a pinch of salt. Put it on the fire and stirr until 
the mixture becomes quite hot and begins thickening 
and then add the beaten-up white of half the number 
of eggs. 



— 26 — 

34 PIES OF DRIED FRUIT. 

All sorts of dried fruit, sucli as peacheSj apples, 
New York plums, prunes, etc., are to be soaked a 
good wliile in cold water first and afterwards cooked 
soft on a starfire. Drive through a sieve, add the 
necessary sugar and let boil until all the water is 
fully absorbed and the fruit has the appearance of 
apple butter. 



— 27 



CHAPTER III. 



CUSTARDS. 



GENERAL REMARKS. 



For custards use new laid eggs only and cook the 
custard only in a kettle, standing inside of a vessel 
filled with boiling water. 

1. BOILED CUSTARD. 

Boil one quart of milk with some sticks of cinna- 
mon and a little lemon peel. Sweeten with 1 J pounds 
of fine white sugar, scum it and when moderately 
cool, add gradually 8 well beaten eggs and some 



— 28 — 

rosewater. Stir the whole on a slow fire and when 
thickening pour into cups or glasses. 

2. ANOTHER DESCRIPTION. 

Take the yolk of 10 eggs and the white of four. 
Beat the same slightly with J pound of sugar and 
pour it gradually in a quart of milk, which is nearly 
boiling. Add some rosewater and stir the whole on 
a slow fire uDtil it has the required thickness. Then 
fill the cups and glasses, spread the beaten froth of 
the remaining white of 6 eggs over the top and fine 
powdered sugar thereon and glace the surface by 
holding a hot iron above it, 

3. COMMON CTJSTARD. 

Boil 1 quart of milk with some sticks of cinnamon 
and lemon-peel. Dissolve 1 ounce of cornstarch in 
a little cold milk and let the boiled milk run through 
a sieve thereon, then add gradually the well beaten 
yolk of 6 eggs. Put the whole on a slow fire and 
stir until the proper consistency is obtained, then 
fill the cups or glasses and give them a sprinkling 
of fine sugar and nutmeg. 

4. RICE CUSTARD. 

Mix 1 pint of milk, 1 pint of cream, 1 ounce of 
sifted rice-meal, some rosewater, J pound of sugar 



— 29 — 

and stir above the fire until the mixture begins to 
boil ; or you may boil two pounds of good clean rice 
in 1 quart of milk ; let it become quite soft, add the 
well beaten yolk of 4 eggs and allow it to boil a few 
minutes under constant stirring. Fill your cups 
and sift some fine sugar and nutmeg on the top. 

5. BAKED CUSTARD. 

Beat lightly 12 eggs with J pound of sugar and 
add gradually under constant stirring 2 quarts of 
milk, also some nutmeg and rosewater, or cinnamon 
and grated lemon-peel. Cover the dishes with dough, 
put them into the oven and fill them, but not more 
than three at the time, or the dough in the dishes 
would blister, before they could be filled. 

6. ANOTHER SORT. 

Boil 2 quarts of milk with a little cinnamon and 
lemon-peel. Dissolve 4 ounces of corn-starch in 
about one pint of cold milk and pour the boiled milk 
through a sieve over it under continual stirring and 
add furthermore 2 quarts of cold milk in the same 
way* Whisk 12 eggs lightly with one pound of 
sugar, and while constantly beating, let all the milk 
slowly run into it. Continue the whisking of the 
whole for some time, and bake as explained before. 



— 30 — 

7. COOOANUT CUSTARD. 

Beat 12 eggs with one pound of sugar nicely, stir 
into it from 2 to 4 ounces of melted and clarified 
butter, a peeled and rounded cocoanut, add slowly 2 
quarts of milk. Whisk the whole for a while and 
bake as usual. 

8. ANOTHER KIND. 

Beat 16 eggs with one pound of sugar nicely and 
slowly, add 1 grated cocoanut, ^ pound of butter 
and 2 quarts of milk. Soak 2 to 3 pounds of bread 
in 2 quarts of milk, rub it through a sieve and add 
it to the above. Stir all together for a few minutes 
and bake the custards in the customary manner. 
This mass is especially adapted for the small cocoa- 
nut patties. 

9. PUMPKIN CUSTARD. 

Cut a pumpkin into pieces, removing the rind and 
seed, and boil 8 pounds thereof quite soft. Throw 
it into a sieve and let all the water run off. Then 
rub it through the sieve into some earthen vessel, 
and add ^ pound of butter, J ounce of salt, 2 ounces 
of ground ginger, a little grated lemon-peel and 3 
quarts of milk. Stir well. Beat l8 eggs and Im- 
pounds of sugar nicely together. Mix all the ingre- 
dients together and bake as usual. ♦ 



— 31 — 

10. S"WEET-POTATOE CUSTARt?. 

Boil 4 pounds of sweet-potatoes, but carefully 
avoid deseased ones, as one of the latter would spoil 
the flavor of the rest. Peel them and force them 
through a sieve. Add J pound of butter, some cinna- 
mon and 2 quarts of milk, also 8 eggs beaten up with 
^ pound of sugar. Beat the whole of it for another 
few minutes and proceed as with the previously 
named custards. 

11. CHEESE CUSTARD. 

Soak 1 pound of bread in 1 quart of milk and 
press the same with 4 pounds of sweet cheese through 
a sieve. Whisk very lightly 12 eggs and 1 pound 
of sugar, adding gradually 2 quarts of milk. Stir 
all well together, season with some cinnamon, grated 
lemon-peel and some rosewater^ and bake the custard 
in the accustomed fashion. 



-«^ » » « » 



insriDiEx:. 



CHAPTER I. 



Treats of the various styles of baiing incidental to the 
business of the American Pastry Baker. 

1. Puff Paste 6 

2. Short Paste 7 

3. Home Made Paste 8 

4. Common Short Paste . . . .8 



CHAPTER n. 



Treats of the making of pies and tarts and their various 
fillings. 

1. How to make Pies 11 

2. How to make Tarts 12 



— 34 — 

3. Treats of the mode of preparing various 
fillings .... 

1. Mince pie 

2 Another kind of Mince pie 

3. Lemon pie . . . , 

4. Another sort of Lemon pie 

5. Apple pie . . . . 

6. Peach pie .... 

7. Plum pie .... 

8. Rhubarb pie . . 

9. Cherry pie . . . . 

10. Gooseberry pie 

11. Currant pie 

12. Grape pie . . . . 

13. Huckleberry pie 

14. Blackberry pie . . 

15. Raspberry pie 

16. Strawberry pie 

1 7. Raisin pie .... 

18. Another kind of Raisin pie 

in a u u n u 

20. Quince pie . ' . 

21. Orange pie 

22. Marlborough pie 

23. Cream pie .... 

24. Vanilla cream pie 



— 35 — 

25. Gooseliver pie ... 21 

26. Another kind of Gooseliver pie . 22 

27. Eel pie . ... 22 

28. Oyster pie .... 23 

29. Crabfisli pie .... 23 

30. Cranberry pie . ... 24 

31. Apricot pie . . . , 24 

32. Pine apple pie ... 25 

33. Lemon cream pie ... 25 

34. Dried fruit pie . . . 26 



CHAPTER III. 



CUSTARDS. 

1. Boiled custard . . . . 27 

2. Another kind of boiled custard . . 28 

3. Common Custard ... 28 

4. Rice custard .... 28 

5. Baked custard ... 29 

6. Another kind of baked custard . 29 

7. Cocoa-nut custard ... 30 



— 36 — 

8. Another kind of Cocoa-nut custard , 30 

9. Pumpkin custard ... . 80 

10. Sweet potatoe custard ... 31 

11. Cheese custard ... 31 



O O*^'^ , ^ 



2)er 9lmcrifanifcf)e 





ober 
jur 2lnferttgung atter 2lrten 



»on 



?5ra!tif^er $afteten:=33acfer. 



SBerlag don 
Hoffman &/ Q5?I orrpif :^, 



Entered according to Act of Congress, in the year 1872, by Hoffman 
^ MoRWiTZ, in the Office of the Librarian of Congress, at Washington. 



jut erften^lttflage* 



Sei bem SBac^feu ber tedjnifdjen Siteratur 
iinb bm gortfd;ritten in Suitft unb @eit)erben, 
foiuie burdj befonbere 55ecanla[[uug meljrerei: 
SSdcfer, Ijai e§ fid) ber Serfaffer jur Slufgabe 
gemac^t, biefe^ fteiue 23ii(^ ^erau^jugeben 
unb fo aUen geneigten 3lbnel;mern, befouber^ 
itn §errcu Sdcfermeiftern unb beren fiefjv- 
lingen, le^rreid^ an bie §anb ju gel^en unb 
iljnen niand;en 35ovtpei[ fiir i^r ©efc^aft ju 
bieten. 



— lY — 

®er 3!5erfaffer ^at fid^ ^auptfadjlic^ bemfifjt, 
fid^ fo furj tt)ie inoglid), iinb bod) f(ar unb 
beiitHd), bavin au^jubruden, iiub fomit 9ltlen 
ha^ ©anje leidjt begreiflii^ itnb Derftanb[i(^ 
in mad)tn. %hv bk Suuerlaffigfeit feiner 
3flecepte biirgt fein 9tame, tt)eld)er al6 tuc^» 
tiger nnb praftifdjcr 23dder i'd)on langer ate 
fuiif.^e^n Sa^re befaniit ift, iinb ^at berfelbe 
fie in feinem eigenen ©efd^afte angemenbet 

S)a bie[e§ ba^ ^injige 3Berfd)en ift, iDeld^e^ 
l^ier in SImerifa jnr Slnfertignng ber ^iefigen 
Pastryworks l^eran^gegeben ift, barf ic^ 
5offen, baf3 baffelbe eine giinftige Slufna^me 
finben mirb. 



«^ 



grfteg lla)jitel. 



iJon ben tJfrfdjtcbenen^ tm ^efdjlifte \its amenka= 
nifdjen JJaftetenbackei'0 tjorkommenben |?ack= 
weihfn. 

©g gtebt bcrfdjicbcnc STetgartett, iwb bie man if)rett 
rmiterieUen 23eftanbt^ei(en itnb i()rer 3itfammcn[c^ung§* 
art nad) ttrva au[ folgenbe SBeife flaffificiven fann : 

1. S3Idtterteig (puff paste.) 

2. S!}^ur6crteig (short paste.) 

3. ^amilienteig (home made paste.) 

4. ®eiuo()nIid)er 9}^urberteig (common short paste.) 



1. 3)er flatter tetg (puff paste). 

3itr 33ereitung eine§ guten S3tattertetgg ift fcfte, gutc 
23utter nnb gang femeg 9}^ef)t eine uneriaJ3(id)e Sebing^ 
img. 33ei biefem Xeige rcc^net man auf^ ^funb 9J?eI)( 



em $funb S3ittter itnb gtnet (Ster. SO^an h^cifrfjt bte 
Gutter in gatt^ frtf(^em 2Ba[jer, !netet fie red)t !(ar gu 
einer baume§bi(!en ^latte unb Id^t fie noc^ mef)rere 
©tunben in Mtem Gaffer fte^en, in n^eldje^ man im 
(Sommer tDO mogIi(^ ein (Stiic! Si§ legt. SSon bem 
M^fjl, i ^fimb Gutter, bem mit etlnaS 9tum flargeriifjr^^ 
ten (Sigelb nnb etn^a^ red)t faltem Staffer, fnetet man 
einen au^geglicfjenen imb fo feften ^^eig, bag er beina()e 
bie (Stei[[)eit ber 33ntter befi^t, roUt i^n fingerbicf ait^, 
legt bie abgetrocf nete SSutter^latte in bie '^litk ber 2^eig^ 
iplattQ, fcfjidgt ben an ben (Seiten freigebliebenen Seig 
iiber bie 23utter gufammen, flopft i^n mit bem SSelger 
leic^t an, bre^t ben 3:^eig um unb rollt i^n, nad^bem man 
gan^ trenig Wflcf)l untergeftueut fiat, gu etner fingerbicfcn, 
Icingtid) bierecfigen ^latte au§. Tlan fd)(dgt nun bie 
fd)ma{en ©eiten iiber einanbeiv fo ba§ fid) bie beiben 
tauten gegenfeitig berii^ren, toUt fie mit bem SSelger 
glatt unb fc^lagt ben Xeig noc^ einmat gufammen, fo 
ha^ er nun bierfa^ itber einauber liegt. 

3Diefe^ SSerfa^ren, itjie eg ^ier befd)rteben irorben, 
nennt man bag (Sd)(agen beg Seigeg. Tlan Id§t i^n 
nun eine SSiertelftunbe lang ru'^ig liegen, lt)ieber§oIt bag* 
felbe ^erfa^ren gU)ei, brei ober bier "Mai mit einer jebeg* 
maligen ^aufe t)on 10 big 15 Winntm nad) bem er= 
folgten (Ecf)(agen, 

2Beun bag le^te (Sd)tagen erfotgt ift, bann ift ber 
S^eig fertig, unb nun tterarbeitet m<^n i^n gu atlertet 



S3ac!wevfen. 9)fan fjitte fid) bakt Dor gu W)dd)ix Jnie git 
l)axkx 23utter. Set bcr erften tUht ber 3Ieig bet bem 
StugroHcit auf bem 2;ifcf)e feft itttb berliert babttud) feiu 
gtatte^ 5Iitfct)cit ; ev ge{)t bei bem Saden ebcnfo tueitig 
auf, aU ber Doit git I)avter Sittter, ititb ^at baittt fetuett 
3Bertf) berlovett. (Sbenfo berliert ber Setg feme fdjoue 
3)itrd)fid]tigfeit itnb garte ®iaitc, incitn bet bem ^^tit^- 
roHeit git uicl 3)?e§l uittergeftreut luirb. 

2. 9}litrber 2^etg (short paste). 

3um §au^tftamiit !ommeri auf ein $fuub 9Jle^t etn. 
^albeg ^fuub Sutter uub 8 (Sibotter. 

^u etnem anbern miirbcn Xeige nimmt mait auf eitt 
$fuub me^l f ^funb Sutter, i $fuub ^uder, 4 Si- 
botter unb 1 (^itt SBoffer. 

(Sin anberer mitrber Xeig mirb bcreitet bon 1 "ipfunb 
Mdjl, f "ipfunb Sutter, ^ ^fuub feiugefto^enen Tlan^ 
be(n, i ^funb ^ndcx, 8 (Sibottern, ^ ©id faurem 9ia^m, 
ber abgeriebeneit (Sdjate einer (S^itrone uttb etiua^ gefto* 
^enem 3iit^«i<^^ 

2)ie Sittter mu^ ^art unb gd^e unb gut au§geltjafd)ett 
fein, and) mitffen aUe 3itt()aten fd)ned ^n einem Seige 
t)ereinigt tnerben, bamit (eljterer fd)on gtatt unb !(ar 
bteibe. Sleibt ber Si^eig burd) anf)a(tenbe§ ^iBirfen lange 
itnter ben inarmcn §dnben, fo n)irb er brud)ig, Dertiert 
feine gtatte Hu^cnfcite unb Sinbefraft unb ift gu feiner 
^rt t)on feinem Sadmer! me()r gu gebrandjen. 



— 8 — 

3. S^amitienteig (home made paste)* 

Wuf 1 ^funb nc^ fommt J ^funb (Bd)ma^ itnb 1 
©m aSaffer, toorin J Un^e (Ba^ aiifgeloft ift; g. S3. 
4 ^fiinb 9J?e^(, 3 $funb @cf)mala, 1 Un^e Sal^ imb 
1 ^int SBoffer. 

3u einem anbcrn S^etge nimmt man gu etnem "ipfunbc 
9}?e[)t i^fitnb (Scfimai^, i Un3e (£a(a imb 1 @ia 
3Baf[er ; g. 53. 4 ^^funb m^% 2 55funb edjmalj, 1 
Unge ©alj unb 1 $tnt Staffer, 

4. ©elDo^nlt^er 3)Zitr6er XtXQ (common 
short paste). 

5luf ein ^fiinb Wlctjl nimmt mon 6 Un^en ©^malg, 
i Un^e ©al^ unb 1 ©ill gaffer; a. 33. 4^[unb 3}?e^t, 
Ij 'pfunb (Sd)malg, 1 Un^e (galg mtb 1 $int iBaffer. 

i^u einem anbern 2^eige nimmt man auf 1 ^funb 
SJie^l i *:]3funb ed)matj, i Unge ©at^, i ^int 2Ba[fer , 
a. a 4 $[unb 5mc^(, 1 ^funb (Bd)ma^^2 Un^en ©alj 
nnb 1 Ouart SBaffer. 

S)icfer le^te 3leig mirb in bieten 33d(fereien gn 33oben* 
frnfte t)eriDenbct, bodj ift berfelk nid)t gu empfef)(en^ 
met( bie Pies gu go^e nperben nnb fief) nic^t gut effen 
laffen, obgteicf) bie obere ^rnfte ton miirbeiem 2^eige ift. 

®ie le^ten ^^eigarten, nnter 9Zo. 2, 3 nnb 4, irerben 
auf fotgenbe 2Bei[e bereitet : Tict)l nnb ©c^matg, obet 
9}tet)t nnb Gutter, reibt man auf ber iSacftafel ober in 



— 9 — 

bcr 33arf[c()uf[cl mlt ben §dnben fo tange Ieid)t gufam- 
men, bi^ man einen 2;eig botiou marf)en fdnnte, o^ue 
bai3 ba^ SBoffcr ^ingu gemifd)t itiiivbe, aber bie SJJaffc 
bavf fid) bennoc^ nid)t gufammcn baUen. 

9hni mad]t man in ber 9}tttte cin n?cite§ ?ocf), tnbem 
man bie 9}?affe an^einanber fd]iebt, bie ^In^enfeite ring§* 
mn gut [eft anbviicft, bamit ha^ 2Ca[[er nidit bnrc^= 
bred)en nnb anf ben Soben laufcn fann; gie^t ha^ 
2Ba[fcr, in lueldjem fd)on tia^ (Sal^ aufgeloft ift, ^inein, 
3icf)t bie 9Jia[fe langfam t>on aUen Seiten nnter ha^ 
Staffer ein nnb Dcreinigt oHe^ fd)neQ gu eincm 2^eige, 
oljne benfelben t)ict ^n bearbeitcn. 33ei bem miirbcn 
2;eiiie ^}^o, 2 miiffen bie (Eier erft gut gufammen gerqnirtt 
njerben, e^e [ie gu bem Xeige fommen. 3)ag (Bd)ma\^ 
muj3 ebenfaU^ mie bie 33utter red)t fteif nnb ()art fein, 
im ^-IBinter mn§ man e§ gelDo^ntic^ ztwa^ incirmen, iro- 
bci man fid) aber ^iite, baffelbe gn Joeid) njevben ^n 
la [fen, njcit bie ^infte fonft nid]t loder njirb. 3)ie "^J^a^ 
ftcten foUtcn ftet^ an einem nidjt gn l)ei|3en £)rte gnbe* 
rcitet nnb bann fobatb \vk mijglid) in einem '^eijjen nnb 
hiftbid)ten £)[en gebaden luerben. 3)er 9?anb ber 23o* 
benfrnfte, nad)bem bie 2;eIIer bamit belegt finb, muf3 mit 
^^affer abgen3afd)en nnb in ben 3)edet einige (Sd)nitte 
mit bem ^acfiab (jagging iron) gemad)t tuerben. (Sr- 
[tcre^ t)er(}inbert, baf3 ber (Saft ber ^riid)te roal)renb be§ 
S3adeut^ Ijeranvlciiift, nnb (c^tere^ la^t ben 3)ampf au^ 
ben '4-^aflcten nub uer^iitct baburd), \)a^ bcr 3^cdcl [id) in 



— 10 — 

bte §of)e ijehtf tooburd^ bie ^afteten r)o51 itnb eirt 
fc^Ied)teg 5lu5fef(en befommen lt)urben. ^(ud^ ift eg 
beffer, ti^enn man bon bem Si^eige etn ©titc! tiad) bem 
anbern abgu^^ft, gerabe tnie man e§ gnm SlugroUen ge= 
Brand]!, anftatt baf3 man ben gan^en 3^etg in ©tiicfc 
aiisbrti^t tf eil babnuc^ ber S^etg an 9}turb§eit t)er(iert 
©emo^nltd) n^erben bte "^aftetcn mit 9)ci(d) ober mtt ge^ 
fd](agenen (Sibottcrn nnb WcM) abgen)afd)en, lt)obnrd) 
fte eine fd)onere g^arbe nnb fc^oneren @lan^ erfialten. 



StntM Ha^jitel. 



|Jou ber ^ubeieilnuQ bcr |fafletcn unb Oloiten unU 
iljren uerfdjiedenm JJiiUungeit, 



!♦ 35on ber ^"'^c^^^^it^^ ^^^ ^afteten. 

^itpfe eiti (BtM t»on ber ©rcij^e, h)ie '3)u eig fitu bic 
^aftcte qekaud)ft, bon bem 2^eige ah, voUe eS au§, be- 
lege baniit ben Xeder itnb fafjre fo fort, Oi^ alle S^eUer 
klegt fiub ; bann fiiHe [ie mit irgeub einer kliebigert 
5IRarmelabe, griincn ober eingemad)ten 5rud)ten, imb 
itjafdje hen 9ta.nb ber 33obenfritfte mit SBaffer q6. ^un 
roQe ben ^ccfet an§ (t)erfa^re baOet mie bei ber 33oben* 
Irufte), ^eirfjne i^n unb fd)netbe mit bem 33adrabe ober 
9Jteffer eine !(cine £)e[fnnng in benf'etben, lege i^n ouf 
bie ^rlid)te unb briide ben Xeig am ^)ianbe besg 2^eller^ 
mit ben §dnben fd)on glatt ah, ober fdjneibe i^n glatt ah 



— 12 — 

mit ettiem fdiarfen 5DZe[fer, hjofdje bie ^^ofteten nttt iD^ilc^ 
obcr gequirtten (Stbottern unb 9J?iI(^, unb bade fie in 
cinem ^ei^en unb Inftbid^ten £)fen gar» 



2. S5on ber3it6erettnng ber Shorten 

(tarts). 

S)te ^^etg^iille beftefjt genjofjnltii) auS 33utterteig ober 
miirbem 2^etg, unb bie ^itHung au§ ben (Si)eiben, 53ieri: 
teln unb 5lc^ e(n t)on 5le^fe(n, 5lpn!ofen, $fir[id)en, 
ftpfelfinen, Ijalben ^ftoumen, auggefteinten ^trfdjen, 
^rbbceren, ^imbeeren, (Sta^elbeeren, and) Wlaxmeiahe, 
-3ell^, eingemad)ten ^riid)tcn unb 9^a!^m. 2)ie ^rud)t^ 
jc^etben, and) bie (Srbbeeren, ^imbeeren u. f. U)., miiffen 
t)or bem ^uflegen eine ^dt lang in feinem Bi^^^^'' ^^* 
geriebener (S^itronrnfc^ateober anberen 2Biir;?en gelegen 
l^aben, ober nacf) Umftcinben bie erfteren eUva^ ange= 
frf}mort unb bie iibrigen fleinen Sriic^te, au^er ^flaumen 
unb ^irfd)en, bie man bor bem Saden nur mit ^ndtx 
beftreut. in Qnda ge}d)mort merben. 

S)ie Shorten iDerben gemo^nlid) mit einem ©itter iibcr^ 
floc^ten. 9Zac^bcm bie mit Seig betei]ten Z^U^x mit 
irgenb einer beliebigen ^vuc^t auSgefiillt [inb? fd)neibct 
man mit bem 33advab lange, fingerbreite <8treifen t»nn 
bem fla^ (J ^oH biden) auSgeroaten Seige unb fled]tet 
biefe t treifcn iiber ba^ i^iitlfel, fo ha^ man ben eiften 



— 13 — 

l^aben rcdjt in bie SJJitte legt, einen atibern qucr iiber 
btefcn gic^t bann giuci onbcre t)on jeber ©eite be§ erften 
©vunbfabcng, unb njiebev girei anbere t)on ieber ^eitc 
be^ giDeiten ©ntnbfaben^, Qflemal ctncn SSiertetgolI bveit 
t)on einaubcr abftet)eub baraufkgt, unb fo t)on je ^mct gu 
ghjei gaben iibcr bag ^veu^ )Decf)-e(fcttig fortfatjrt, big 
bag gan^e g^iidfel gitterartig iibci-fIod)ten ift. !J)ann 
fdjneibet man bie 8trei[en bid)t am 9tanbe ab, beftreicfjt 
ben ^anb mit (Si, tegt gunad)ft cin ebenfo brciteg 33anb 
barauf, \v'd\d)t bie Sortcn .mit (Ei, t)erl)ute aber, ha^ 
nid)tg an ben 8citen iibcrfUe^t, wnb bacft bie Shorten in 
mittetmci^iger §i^e gar. 

^ei ben !leinen Sovtdjcn miiffen natiirlidj and) bie 
©trcifcn fd)maler fein, nm au[ bcm geringen ?^lad)en* 
raum ein fleineg, einf ad)eg @cfled)t an^ubrii'gcn. %tit 
S3uttertcig::Xorten miiffen mit feingeftofsenem ^vid^v im 
£)fen red)t btan! glacirt trerbcn, ober man bebecft fie 
mit meic^em (Simeifefc^nee unb ^^^^f^^^ bcfpri^t fie mit 
SSBaffer unb badt fie in mcf)v a(g mittelmcifeiger ^it^c 
gar. 

Xie Heincn Shorten (small tarts) trerben gelub^nlidj 
Quf folgenbe SBeife bereitet: Tlan ftid)t tton biinn 
auggeroUtem S3(aiterteig mit einem 5lu^fted)er fleinc 
(Ec^eiben aug, le^t fie in bie ha^n paffenben bled)crnen 
i^drmd) n unb fiiUt fie mit irgenb einer belicbigen i^nU 
lung. Ober man ftid)t t)on bem gu dwa J ^oU hid 
auggeroUten Seige S3obcn t)on 3 big 4 ^oU im Xnxdy 



— 14 — 

meffer aug, legt fie auf bag 33a(fb(ed), 6eftreic^t fie mit 
(Si, itmgtebt bie ciu^ere Oberfldc^e ntit einem f^malen, 
J ^oU l^o^en Grange, fitHt in bie Tlittt bie ^itUung 
wnb t)erfa^rt tneiter bamit, tnie oben atigegeben ift 
3)iefe le^ten fleinen S^orten'^itKen nimmt nton fitr bie 
fleitten Oyster patty, lt)erben aber meiften^ blinb ge* 
baden unb nac^^er gefiiHt, 



3. ll5on ber S3ereitung ber bcrfc^tebenen 
^^ it n u n g e tt, 

1. ^rctWtt^ete (Minced Pie). 

man ^adt 5 ^futtb ge!orf)teg D^inbfleif^ mit 10 
^funb ^e^fetn fein ^ufammen, ober t^ut eS mit ber 
9)^af(^ine, unb nimmt 3 ^funb D^ofinen, 3 $funb do* 
rint^en, ^ $funb (Sitronat, 5 ^funb Snd^x, ober 3 
$funb ^ndix unb 1 Duart t)on htm beften 'DIoIoffeg, 
1 Unge gema{)(ene 9?el!en, 1 Un^e gemafjU^nen D^elfen* 
pfeffer, J- Unge 9}?ug!atb(ittlf)en, mif^t oHeg mit e.nein 
duart guten 33ranbl) unb ber ^leifi^brit^e gu ammen, 
fobann briicft man bie 9)?affe in einen Xo'p\ (fie confer:^ 
t)irt fic^ 2 bi0 3 9}?onate an einem fit^Ien, aber nid)t 
feud)ten £)rte) unb berbiinnt fie erft, irenn fie gebraud)t 
tt)irb, mit (S^iber. 



— 15 — 

2. dint aniJcrc 5lrt Minced Pies. 

Tlan netjine 6 ^fimb Stinb^tenbc, frf)a6e ftc mtt einem 
5!}?c[fer fein ah, bamit ttjcber $Qnt nod) ©e^nenfafern 
barin bteiben, fodjc eine frtfcf)e ^^Unb^^unge, fd)d(e bie 
$aitt bat)on aB unb '^ade fie bann na(^ bem (Srfatten 
red}t ^art unter bie gef(^abte 9winb^Ienbe. SDZan ^acfe 
ferner 2 ^[unb gro^e, au§ge!ernte 9to[inen, ebenfaH^ 
^axif tefe uitb it)afcf)e 4 ^fuitb Sorint^en, ne^me 1 ^[unb 
^itdeiv 2 9}Zitgfatnii[fe, -J- Un^e 9J^ugfatbtitt^eit, 1 Unge 
D^etfen, ^ufammen gefto^en, 18 gro^e, gefdjcilte unb auf 
einem IReibeifen gericBene 5lcpfel, eine §anb t)o{I <Sa(^ 
unb J Duart dognac, mifc^e atle^ gut gufammen unb 
briicfe bie Ma\\t in eine ^ii(^fe» 

3. ©ttronenlittftetc (Lemon Pie). 

®<^Iage J *!|3funb i^uder mtt 12 Siern teic^t, riil)re J 
$funb 33utter, bie abgeriebene ^inbe unb ben ©aft t)on 
4 (S^itronen unb 1 Ouart S2Saffec bagu. 

4. C^inc onberc Uxt Lemon pie. 

(S^tage 4 Sier mit J- ^fimb ^wder leid^t unb t^ue 
bie abgcrtebene S^inbe unb ben ©aft tion 3 ©tronen 
bagu, lofe 2 Ungen (Eornftavd) in ein itjeni^ faltem 
SBaffer auf unb la^ fie in 1 Quart fod^enbem -ifiSaffer 
eine 9}^inute lang 6ei ftetem Umrii^uen auffodjen, bamit 



— 16 — 

fic ntcfjt onbreitnt, unb nad^bem fie etn)a§ abgelitfjlt ift, 
tnifd)e aEel gufammen. 

5. 5(|ifcl|)ttfictc (Apple pie). 

3erfcfjneibe 1 ^ecf ^lepfet «nb fod)c fic in 4 Ouart 
SBaffer treid), fe^e bann 4 6t§ 8 ^funb tt)ei§en ^udtx 
^ingu unb lo^ fie ttocf) ^ ©timbe (angfam !oc^en, reibe 
fie burc^ ein (Sieb ober 3)ur(^[d)Iag, unb tuiirge fte mit 
3immt ober SJlugfatuu^. 

Ober fd)a(e bie Slepfef, uimm bie ^erne !f|erau§ unb 
fdjneibe fie in biinne ©d^eiben, qber ^acfe fie in biinne 
(Etitcfc^en, unb t)ermifd)e fie bann in einer (^c^itffel mit 
etraa^ 3^^"^^ abgeriebener (2^itronenfd)aIe, fleingefjadften: 
9}Janbeln, ^ndcx, fleinen S^ofinen unb ^ein. 

6. 5Pftrfi($|Jttf}etc (Peach pie). 

S^imnt bie 2k'me au§ ben ^firfidjen unb fc^neibe bie 
letjteren in biinne (Sd)eiben, fiiUe bie flatten, ftreue S^'' 
der bariiber unb gie^e ein trenig 333affer ba^u; auc^ 
fann man anftatt 3wder unb Staffer t)on bent beften 
2}loIaffeg ne^mcn. 

O^erner !ann man bie in ^d)tel jerfdjnittenen ^firfid)e 
guerft in einer (Sd)Uffet mit !leingef)adten 9JianbeIn, ah^ 
geriebencr (S^ironenfc^ate, etma^ ^ein unb 3"der t)er^ 
mifd)en. JBenn biefetben no^ nid)t rec^t reif finb, fo 
ift eg bort^eil^after, biefetben erft gu fod^en, jebo^ uur 



— 17 — 

f}a\h njcid) imb mit nitr Staffer genitg, ha^ fie nid)t an^ 
brennen. (Sobalb [te Mt genug finb, tiimm bie ©teine 
l^eraug unb fii^e fie mit ^ndtt nad) 33eUeben. 

7. ^fIttUtttcn|Jtt|ictc (Plum pie). 
®iefet6e wixh \vk ^fiific^^aftete bereitet. 

8. 0l§ttBttrBer|)aflctc (Rhubarb pie). 

9^intm bie garten §alme be§ ^^abarbcr, unb nacl^bem 
bie §aut abgejogen ift, fd)neibe benfelben in fur^e ©litcf* 
rf)en, fiiUe bie mit S"cig belegten Xeder bamit an§, ftreue 
auf jebe ^aftete ein mcnig abgeriebene (Sitronenfcf]aIe, 
2 bi^ 3 Unjen i^ucfer, ne^e benfelben mit etmag 25}affer 
an wnb fiebe ein tnenig 9)?e^( bariiber, e§e ber 3)ec!et 
baroufgetegt mirb. SBenn 9^^abarberpafteten anf biefe 
SBeife beveitet n^erben, fo mu§ man fie in fdjiuadier 
^it^e baden, iDcil bei ^u ftarfer ^il^e bie ^^iiQung nic^t 
ttjeid) genng n)irb. !5)ie beqitemfte nnb frfjneUfte ^rt ift, 
mcnn man ben ^^abavber gunft !o(i)t ; g. S3. : 9'^imm 
^u 8 ^[unb jubcreiteten 9^()abarber 2 Duart Staffer 
nnb bvinge i^n bei getinbem ^^euer ^nm ©ieben ; t{)ue 
bann 6 big 8 ^fnnb inet^en ^udn nnb abgeriebene (iU 
:ronenfd)ate bagn. 233enn bie 9}?affe micber im ^od)en 
ift, fo gie^e 1 Un^e in ein Irenig fattem 2Ba[fer anfge^ 
toftc (Jornftard) ^in^n nnb la^ aUeS jufammen nodi 
einige SD^innten !oc^en. 



— 18 — 

9. ^irfi^en|ittfietc (Cherry pie). 

10. Btat^tlhttxtnpafittt (Gooseberry pie). 

11. ^o^annUUtvtnH^tit (Current pie). 

12. 2^rttuBen|)tt^cte (Grape pie). 

13. ^eiJielBeeten^ttfietc (Huckleberry pie). 

14. Sromkerctt^ttjietc (Blackberry pie). 

15. ^imBccrctt^ttfiete (Raspberry pie). 
. 16. C^rbBeerctt^afiete (Strawberry pie). 

5ine btefe ac^t ©orten ^afteten tnerbert auf glei^e 
SBetfe gubereitet. SD^an ^upfe t)on ben ^ritc^ten bie 
©tiele unb bie 33u^en rein ab unb tefe bie ^riii^te x^^t 
fauber an§, fobantt fuKe man biefetben in bie mit Xd^ 
belegten Si^eller, ftreue Qnd^x bariiber, nngefci^r 2 big 4 
Un^en auf jebe ^aftete gerec^net — benn etnige ©ortett 
^ritditc erforbern me^r Qndtx toie bie anbern, ^. 35. 
<Sta^eIbeeren — ne^e ben ^ndex mit ettua^ 2Baffer an 
unb fiebe ein trenig 9}?e^( bariiber, ef)e ber obere !Dec!et 
baranf gelegt it)irb. 

%nd) !ann man aUz biefe ^rii^te guerft forfjen ; bringe 
fie mit nur toenig SOSaffer langfam ^um ©ieben, fe^e ben 
3uder ^in^u unb laffe fie no^ 5 big 10 9JJinuten mit 
J)emfelben fod^en. 5luf 1 ^funb biefer g^riic^te red^net 
man 1 big 2 ©ill 2Baffer unb J big 1 ^funb Sutler. 



— 19 — 

17. 9lofinctt|iaf}ctc (Raisin pie). 

©cftkge 1 $funb ^udter imb 12 (5ier kx^i ^ufam- 
men unb rii^re 3 ^funb D^ofinen, njelcfje mtt 2 Dmvt 
fod)enbem 2Ba[[er angebrit^t iraren, itebft etltja^ abge^ 
riebener ©tronenfc^ale ha^u, 

18. ©ittc anjjete 0(rt Raisin pie. 

^o^e ^Wti ^funb 9^ofincn mit 2 Ouavt Staffer 
m\ii)r gie^e 1 Un^e in zUvaS !a(tem Staffer aufgetofte 
^ornftarc^ bagit unb la^ biefe^ nod^ einige Wmnten 
auffocf]en. ©cfjlage 6 Ster unb f ^funb ^ucfer lei^t, 
unb rii^re aUe^ nebft etmag abgeriebener ©tronenfd^ale 
^ufammen. 

19. ®inc anbcrc 9lrt Raisin pie. 

S3ru^e bie Dtoftnen mit lfod)enbem 2Baffer an itnb 
fiiHe bie mit 2:eig betegten XeKei* bamit aug, gie§e etiDa^ 
Dom Beften 3)JoIa[feg ha^n, abgeriebene ©tronen[d).iIe, 
unb ftebe etira^ SRe^t bariiber, e^e ber 3)ec!el barauf 
getegt hjirb. 

20. Ouitttnpaflttt (Quince pie). 

Man toi\t bie gefrfjcilten Ouitten ^u einer 9J?arme* 
labe mit 3Bein ober gutem 5lpfe(iuein, ^ndtv unb 
3immt, ©tronenfrf|a(e unb etiua^ S^elfeu* reibt fie burc§ 



~ 20 — 

empii !5)itrd)fc^tag unb fudt biefe ?0^affe in hk mtt Ztiq 
belegten Setter unb ftreut nod) etwa^ gc^acfte SJ^anbeln 
baritber, e^e ber 2)ec!el barauf gelegt loivb. 

21. Sl^fclftnctt- obcr fpomcrtttt3cn#ttfietc (Orange pie.) 

^od^e 2 $fnnb gef exalte nnb Don ^ernen befreite 
Sle^fel mtt ^ ^funb S^dex, gloei Un^en feingefto^enen 
SD^anbeln unb J- ^int 2Bein gu einer ^Mrmelabe, unb 
fiitte fte in bie mit Seig betegten Setter, ^erner ne^me 
man 2 ober 3 £)rangen, reibe beren (Sd^ale ah, f excite 
biefelben nadj^er, fd)ncibe fie in biinne (Sdjeiben, lege fie 
auf bag auggefitttte 5le^felmar! unb ftreue bie algerie^ 
bene ©djale bariiber unb lege bann ben X)cdd barauf. 

22. Marlborough Pie. 

Wlan jerquirit 4 dkx unb 1 ^funb S^^^^ '^^ 1 Ouart 
Wild) unb mifdjt 4 ^funb ?le^felmarmelabe nebft ettt)a§ 
SJJuSfatnufe ^ingu, fiittt bie mit Xeig belegten Setter 
bamit aug, legt ben S)e(!el baritber unb badt bie ^^Paftete 
tnie genjo^nUd^. 

23. iRttl^mlialietc (Cream pie). 

Tlan fe^t 1 Ouart tnei^en SBein mit 1 ^funb ^itcfec 
auf bag ^euer, fc^iagt in einen Sopf 6 Sibotter unb 2 
gauge (gier, fiigt 1 Unge (S:ornftar(^, in etluag faltem 
Staffer aufgeloft, unb bte abgeriebene ©c^ale einer (S^i* 



— 21 ^ 

troitc ^in^it. 9)^att gerquivlt bie (Sier cjitt, unb hjenn 
ber 35?ein fod^t, fd)uttet man bie (Sier unter ftetem Duir* 
len in ben[elben unb fci^rt bamit fo lange fort, bi^ ber 
^aijitt n^ieber am ^od)en ift. 2Benn berfelbe abgefii^lt 
tft n)irb er fofort in bie ^afteten gefiiflt, unb merben 
biefelben gebaden hjie getuij^nlic^. 

24. 95ttniCc-9iorjm|Jttfiete (Vanille Cream pie). 

<Stofee etne ©c^ote SBonille gang fcin, iibergtc^e fie 
mit einem Ouart inei§en SBein, rul)re 8 gauge (Sier unb 
J ^fimb ^nda bagu, ucbft 1 Unge (iornftarc^, in etn)a§ 
faltem 2Baffer aufgeloft, bringe e^ iiber ^o^lenfeuer unb 
quirle e§ fo lange fd)arf, bi^ eS auffod)eu mU, Utorauf 
man e^ fdjnetl bom ?^eucr nimmt, ben ^a^m nod) fo 
lange iu()rt, bi^ er !att Ujirb, unb bereitet bie ^afteten 
fofort inie geinofinlic^. 

25. ®(infelc6cr|)ttfictc (Gooseliver pie). 

6 gro^c, it»ei^e ©cinfetcbern merben mit feingcfdjnttte* 
nem (Sped unb frifd)en 2^ruffc(n gefpidt unb mit ^ro* 
benceroO ^routerpuloer unb (Sitronenfaft marinirt, bann 
nimmt man ^ "^funb S^riiffetn, J "ipfunb gefoc^teg ^aVo^ 
fleifc^ ober einige .'pii^nerbrufte, ^ ^^funb (Sped unb 
efma^ ^fjartottengnjiebeln unb ger^adt afle^ fein, ru()rt 
I" ^funb 33utter mit gn)ei (Siern gut ah, t^ut t>a^ ®ef)adte 
mit etnja^ (Salj unb 1 ^int ?^Ieifd)bru^e bagu, rii^rt 
aUe^ gut burc^ einanber unb ftedt e^ bei (£eite. 



— 22 — 

9?un tt)trb eiit beUebiger ^aftetenteHer mtt SIdtterteig 
Belegt ^er ^oben beffelben mit ^armefanfdfe beftreitt, 
bie ,*pd(fte ber obigen ^iitle bariiber geftncf)etT, bann bte 
marmtrte ©dnfeleber barauf, unb ^ieraitf bte anbere 
.t)dlftc ber i^lille aufgetragett, biefe mit biinnen (Bped^ 
fdieiben belegt unb alle§ mtt eittem 5)ecfel t)on flatter* 
tetg bebec!t, fold)er mtt (Stgetb beftrtc^eit unb nun bte 
^^aftete gebaden. S)tefetbe ift ganj borgtiglid) ton 
©efd)mad 

26. ®ttttfeIeBer|ittj!ete, naii^gco^mtc, Gooseliver pie, 
imitated. 

2 ^funb ^albfretfd) bom edjfeget, J $funb frtfrfjer 
(S^ecf, ein (Stiicf ton etncr abgefoc^ten gerduc^erten 
£)c^fcn^itnge, ober aud) (5d)infen, 1 Un^e gemdfferte 
au^gegrdtete <SarbeIIen, 2 Sf^loffet ^apern, ba§ SJJar! 
unb bie ©d^ale einer ©tvone, bie^ aHeg Ujirb fein ge^adt, 
bann mit (S^arbamom, 2)Jugfatb(ut^e, 9^elfen unb ^feffer 
geinitrgt unb in einer (Sd)uffet mit 4 ?offe( 2Bein gut 
burd) einanber gerit^rt. Tlxt biefer SD^ifc^ung tnirb bee 
^aftetenteig gefitUt unb gebaden, 

27. nalpa^Hi^cn (Eel patty). 

!5)te ^iille ober f^orm beftc^t an^ 33(dttertetg. S0 
Jtterben t)on bem reinen 3la(flei[d)e eineg gut abgetegenen 
5lale^ biinne, abgevunbete (Stiide ge[d)nitten unD biefe. 



— 23 — 

ttad) bem (Sinfaljen, in 33utter, feincn ^rciuteun unb 
ditronenfaft fteif gemad)t. 

53ou aUen 0^ifrf)a!6[d(Icn, ^uciittcrbutter, (Sarbetlen^ 
butter, ^armefaufdie, cincm guten Xi'jdl bicfev, bvauner 
?^-teifd)6riil)faitce imb ©cmmeUn-ei bercitet man cine fo 
feine ^iillnng, ba^ eine 55robe bat)on au[ ber 3itnge ger* 
fdCIt. ®ann ftid)t man t)on bem gn etn)a J ^oU bid 
au^geroHten S^eige mit einem 5Ingfted]er S3oben au^ 
Don dwa 6 ^o\i im ^nrd)mef[eiv beftreid)t [te mit (Si, 
umgtebt bic du6ere Oberftddje mit einem fd)ma{en, J 
^od ^ol)en ^ran^e, t^ut in bie SQIitte etnja^ B^arce, bann 
ein ^alftiid unb itjieber ^avce, fo ha^ e^ eine ei-()abene 
O^orm giebt, beftrent e^, mit befonbever 33ead)tung, ha^ 
nid)t§ anf ben Xeigvanb fade, mit 'iparmefan'Edfe, be^ 
tvdufelt e^ mit ^rebg^ ober anberer Gutter, beftreid)t 
ben Xeigranb mit (Si, inobei nidjt^ an t)m ©eiten nbev= 
flie^en barf, unb hadt bie ^aftetd)en in fd)arfer §i^e. 
Tian fcinn biefe ^afteten anc^ au^ glnei J^eigboben 
Ijerftctlen. 

28. 5lufiertt|Jttfict(^ett (Oyster patty). 

®ie §iille befte^t au§ 33(atterteig, unb bie iibrige 
Sercitung ift gteic^ bcr tiorfte^enben. 

Qn eine du^erft feine B^arce fommt audj bie fur^ge= 
fod)te 5lufternbritf)e, iue(d)e t>on ben ^uftern, bie in 
S^^eininein fteif gemac^t morben, jurudgebtieben ift, 
(Statt biefer ?^arce, trie fie bei ben ^atpaftcten angegeben 



~ u — 

tft, ma6)t man and) elne ton geneBener (Semmet fern 
gef^nittenen ^rautern, ©arbetlenbutter, einigett (Stent, 
iButter unb etmag S^^einiDetn, wnb legt in jebe ^aftete 
^ttjtf^en bie g^arce 3 bom 33art 6efrette 5Iuftern. 5lud) 
bie ^lufternpaftet^en !ann man an^ jmet S^eigboben 
Hiac^en, 

29. ^reB^litt^etf^cn^CCrabfish patty). 

m^an ntmmt bagn 33(atterteig, ben man biinn an^* 
ToKt, unb belegt bamit fletne ^aftetenformc^en, ober man 
iereitet bie §utle ebenfo mt bei ben ^lalpaftet^en. 

3)ann bereitet man t)on 1| Ouart 9}Ji((^, 4 (Siern, 
bie man mit 2 ^offeln DoH 9}?e^I, einem reid){id)en ^ 
^funb treb^butter, 2 Un^en ^ucfer unb tiWa^ d)ln^-^ 
latnufe auf bem ^^euer abrit^rt, eine 3)Zaffe ; unb njenn 
biefelbe Mt ift, fo rii^rt man fie gut mit 6 Sibottern 
unb gie^t gule^t bag gu (Sconce gefd)tagene 2Bei^e t)on 
4 (giern barunter. -3n jebe ber ^aftetenfdrmc^en t:^ut 
man nun ^ l^offet feineS ^rebSragout {)inein, \vdd)z§ 
man mit ^armefanfafe unb ^rcb^butter becft unb mit 
ber obigen 9}^a[fe iibergie^t, fo ha^ bie ^^orm^en ^iem- 
lic^ t)o[( merben. 

30. ^rci[cI6ccren|)tt^etc (Cranberry pie). 

^ocfje 1 ^funb ^reifetbeeren mit 1 ^int Staffer 
iDeicf), t^ue l^funb feinen Ujet^en >^nda fj'm^n unb 
ta^ e§ noc^ 15 big 20 Winui^u gelinbe fo^en. 



— 25 — 

CEtnc anbere^ri todje 1 $funb $vei(etbecrctt 
mit 1 Duart Saffev mid), t()ue 1 ^funb S^idcx ha^u, 
mifd)e 1 Un5e Sovnftarrf) mit et)xia§ faltem Staffer an 
itnb gie^e fie, hjenit e^ irieber im ^0(i)en ift, ^inein, la^ 
eg nod) 1 big 2 SJiinuten !o^en unb nimm eg torn 
?^euer. 

31. %pxito\tnpafitk (Apricot pie). 

2 ^funb ^^ri!ofen tDerben gefdjcilt, tjon ben (Steinen 
6efi\it, in 4 (Stiide nefd)nitten, mit 1 Un^e genebener 
fiifecu SQ^anbeln, -J Unge bitteren 9}?anbeln, J "*l5fb. S^d^x, 
i Unge Sitronat, ber abgeriebenen 'Bd)ak einer (S^itrone, 
i Un^e gemifd)tem ©enjiir^, nebft fo t)ie( ^aufcnblafe, 
ha^ bie 9}^affe gaUern !ann, gefodjt, nad) bent Sr* 
fatten bie ^afteten bamit auggefuHt unb gebaden wk 
gemo^ntic^. 

32. 9lnotta§|)ttfictc (Pine apple pie). 

(Sd)a(e bie 5tnanag, fci^neibe fie in biinne (Sd^eiben, 
mifd)e fie in einem ^effet mit S^dcx, abgeriebener di* 
lronenfd)ate, gefto^enem 3"i^wt unb ciwa^ 9i^einn)ein, 
unb fd)more fie ein iuenig iiber gclinbem ?^euer, etje bie 
^ofteten bamit gefiittt iuerben. 

33. ^itronctt*9itt(jnH>ofictc (Lemon cream pie). 

ilRan rut)rt gu 10 (Sibottern 1 Unge 9J?e^t ober (S^orn* 
ftar^, ben ©aft unb bie abgeriebene Siinbe t)on 4 ^itro^ 



— 26 — 

tten, J $funb „Ru(!er, 4 Un^eit gertebene Manhdn, 
unter ttjelc^en 1 Un^e btttere ftnb, 2 Un^ett (S^itronat, 
ettnag (S^arbamom, J ^titt 9tf)emlt)ein unb ettna^ (Sat^, 
bringt aHeg iiber bag geuer unb rii^rt eg fo lange, big 
eg rec!^t f)eiJ3 itnb etnjag bid tt)irb, itnb mifc^t ben (Sd)nee 
t)on ber §a(fte beg (Sitoeifeg barunter. 

34. ^'Xn^teHfitit tiott gctrotfttctctt ^xu^Un (Fruit 
pie of dried Fruits). 

Me teen getrodneter g^rtidjte, aU iuie ^firftdfje, 
5le^fe(, ^Zetn ^or! Plums, Pruoes u. f. it)., miiffen erft 
eine 3^^t ^^^9 ^it 2Ba[[er genjeic^t iuerben, unb foc^e fie 
bann bet getinbem B^euer red)t wdd) ; reibe fie burd) 
einen 5)urd)fd)(ag, t^ue ben ^ndex ^in^u unb laj^ fie 
nod) fo (ange foc^en, big aHeg Staffer ^iemtic^ ein^efod^t 
ift unb bie SQ^affe ber 3^iud)tebutter gleic^ fie^t. 



^ ■ ^ 



— 27 



S)ritte§ ta^ttel. 



jJon bm tierfdjlebenen ^icrraljmen (Custards). 

^Ittgcmettte 33cmcr!ungen. 

^um (Sierral^m gebraudje man ftetS nur frifrfje (Ster. 
SJJan fodje ben (Sterm^m tmmer tu einem ^effel, ber in 
einem ©efci^e mit fiebenbem SBaffer ftel)t 3)ie (Sier 
fotlten nie in fe()r f)ei^e QJiilc^ get^n hjerben, 

1. ®do(^kt ©icrral^m (Boiled Custard). 

^odje 1 Ouart 9)Zi((^ mit cin rt)enig gan^em ^iw^^tt 
unb d);va^ ^itvonenfd^ale, t3erfuJ3e [ie mit IJ ^[unb 

feinem hjei^en ^w^^^*-'/ W^^^ f^^ ^^^ i^^^*^ ^^"" f^^ f^^ ^"^ 
hjcnig a6ge!iif)It ^at, mi[c^e admcilig 8 gut gerfd}(agene 



— 28 — 

^kv unb ettoa0 ^ofentDaffer ^meitt, 9?u^re at(e§ 
gufammen iiber cinem gelinben g^eiter, bt§ e^ bte ric^tige 
2)ide ^at, unb giege e^ bann in J^affen ober ©Icifer. 

2. ^ittc ant) ere %xt, 

iJ^imm bag @e(be t)Ott 6 (Stern unb 4 gan^e ©ter, 
j'c{)Iage fie mit ^ ^funb ^nd^i lei^t, unb niifcf)e fie aU^ 
malig gu etnem Ouart 9}iilc^, irenn fie betna^e ant 
<Sieben tft, fitgc dt^a^ ^^ofenmaffer ^lingu unb rit^re 
aUeg fo lange iiber gelinbem S^euer, big eg bie rtc^tige 
^icEe f)at, gie^e eg in Si^affen ober ©Icifer, ftreic^e ben 
(g^nee ton bent guriirfgebliebenen (Sirt)ei§ baritber, ftreue 
gang feinen ^nd^x barauf unb gtacire eg, inbem mon 
eine glii^enbe ®Iacirf(f)au[et ober cin anbereg breiteg 
unb ftarteg @ifen baritber ^ait 

3. ©chJOl^nlttOer ©terrapin (Cominon Custard). 

tSicbe 1 Duart SSflild) mit etmag gangem 3tmmt unb 
"^itronenfc^ate, mifd)e 1 Un^e (S^ornftar^ mit ein n^enig 
Mter Tlildfr gie^e bie ge!ot^te '^Ud) hmd) ein ®ieb 
baritber unb rit^re aHmcitig bag Ujo^t gerfc^tagene @elbe 
t)on 6 (Siern ^inju. Sringe eg Uiieber itber bag gelinbe 
i^cuer, rit^rc eg fo tange, big eg bie rerf]te iDicfe l^at, 
gie^e eg in 3!^affpn ober ©lafer unb fiebe ein menig feinen 
3ucfer unb 9J^ag!atnu§ bAritber, 



— 29 — 

4. OlcigsSierrafjm (Bice Custard). 

Wi\d)e ein ^int ^i(d), em ^tnt ^^afjui, 1 Uttgc ge- 
ftebteg 9?ei«me()I, etma§ S^ofcnmaffer, J ^fitnb ^ndev 
itnb rit^re eS auf bent ^cueu fo (onge ^ufammen, bi§ e§ 
anfcingt ^u focfjen ; ober !od)e 2 Un^en gan^cn, rein gc* 
Icfenen ^eiS in 1 Duart SDl'dd) gut n)eid), rii^re bann 
ba^ tDo()t jerfd)(agene ©ctbe t)on 4 ©iern hain unb ta§ 
e§ 6ei ftetem ^od)en nod) einige 9J?inuten getinbe foc^en ; 
fiitle c§ bann in 3;^affen unb ftreue ein ttjenig feinen 
3ucfer unb SJJuiglfatnu^ barauf. 

5. ©eBatfcnet (ficrroTjm (Baked Custard). 

<Scf)(agc 12 (giec mit f ^funb feinem n)ei§cn 3"(^e>^ 
redjt Ieicf)t unb gie^e bei fortmd^renbem (Sd)(agen ^tnet 
Oixaxt ^didj langfam l^in^u, nebft etuja^ 9>Ju^fatnu^ 
unb 9tofenU)af[er, ober 3ittt"it unb abgeriebener ditro* 
nen[d)a(e. 33e(ege bie XtUcx mit Xeig, fe^e fie in ben 
Ofen unb fiitle fie bann au^, bod) nid)t me^r aU brei 
S^eKer ^u gtetd)er 3^^*, rtieil fonft ber 5i;eig in ben an- 
bern jteHern 33{a(cn gie^t, ef)e fie auSgefiiKt ujerben 
!onnen. 

6. dint anbcrc 8Crt. 

©tebe 2 Ouart Wlxld) mit etitta^ 3iintt^t unb (litro* 
ncufd)a(e, mifd)e 4 Un^en (S^ovnftard^ mit etma^ faller 



30 



Wilii) (ungefa^r 1 $int), giege bte fo^enbe W\16) buvc^ 
em (Buh bariiber nnh, bet forttoa^renbent Umrit^ren, 
ttod^ 2 Ouart Mk Mxi^ ^tnjit. ©c^Iage 12 (gier mit 
1 ^funb 3iirfer leic^t, unb bet immerU)afirenbem (Bc^Ia* 
^en laffe bie gange Wxidj langfam ba^u taufen, fc^lage 
aHeg gufammen noc^ etnige ^dt uitb bade bie SJJaffe 
it)ie bie obige. 

7. 6;oco§ntt§*®tcrtal^m (Cocoanut Custard). 

©dotage 12 (Sier mit 1 ^funb 3«rfer teic^t gufammen, 
rii^re 2 big 4 Uttgen gefc^molgeite unb geflcirte Gutter, 
citte gefd^cilte mtb geriebene Soco^ttu^, nebft 2 £lmxt 
2Rilc^ lattgfam ^in^u, fc^tage alleg gufammen no^ eine 
^eit lang, unb had^ e0 \vk gen)o^ntic^» 

8. ^int ttnJicre 5lrt. 

©^(age 16 (Sier mit 1 $funb S^^^^ '^^W^ ^^^^ 1 
geriebene Soco§nu§, J ^[unb S3utter unb 2 Ouart 
a^ild^ langfam ha^u ; treic^e 2 big 3 ^funb 33rob in 2 
Ouart Tliid) auf, reibe eg burd^ einen SDurd)fcf)Iag unb 
mif^e eg unter bie obige SD^affe, fd^tage aHeg gufammen 
noc^ einige ajlinteu unb bade bie (Juftarbg toie gettjo^n* 
lic^. 3)iefe 9}^affe eignet fic^ befonberg gut fitr bie !Iei* 
tien (5ocognu^=$afteten. 



— 31 — 

9. tuvBi^'eicrrarjm (Pumpkin Custard). 

3er(d)neibe ciuen ^iwhi^ in ©titcfe, bcfretc btefetbett 
toon bent inncrcn <Saanicn nnb ber du^eren ^f^inbe, fod^c 
8 ^[unb toon bem 9J?ar! rcd)t ttoetd), gte^e eS in einen 
3)m-d)fd)tag unb la^ ha^ SBaffer gut ablaufen, reibe e« 
hnxd) in cinen Xop\, vii^re i ^funb 23utter, -J Unjc 
©at^, 2 Un^en gema^Ienen ^ng^er (ginger), etma^ 
abgeriebene ^itronenfrf)ate unb 3 Ouart aJZilrf) ()injn. 
ed)tagc 18 (gier mit Ij ^funb 3u(fer recftt Ieirf|t, 
mifdie adeg gut gufammen unb bade bie (S^uftarb^ n)te 
geltoo^ntic^. 

10. @u§e ^artoffcl-^icrtal^itt (Sweet Potatoe 
Custard). 

^odjc 4 ^futtb fit^c ^artoffetn (fei toorfiditig, bag 
feine !i-an!e barunter ift, nieil fonft aHe hanad) jd)mcden), 
fd]dte fie itnb reibe fie burd) einen !Durd)fd)(ag, ruf)i-e 
i ^funb Sutter, etUjaS ^immt unb 2 Ouart miid), 
nebft 8 (giern, niit J^funb S^dcx Ieid}t gerut)rt, l)in;u, 
f(^tage aHe^ jufammen nod) einige 9Jiinuten unb oer* 
fa^re bamit Ujie bei ben toorigen (SuftarbS. 

11. ^ttfc-^icrral^nt (Cheese Custard). 

S©eid)e 1 ^funb 33rob in 1 Ouart Wlild), unb reibe 
e^ ntit 4 ^funb fugem ^dfe burc^ einen ^iDur^fdjIag, 



— 32 — 

fd)Iage 12 d'm mtt 1 $funb 3«rfer vec^t letd^t, itnb 
gte^e 2 Ouart SJJitd) langfam ^tn3U, rii^re alleg gut 
gufammen, nebft etttjaS Bintmt, abgertebener (litronen^ 
fd^ate unb eiit itienig S^ofentoaffer, «nb 6a(fe bie (Jit^ 
ftarb^ toie gett)of)nU(^. 



nl^altsber^eltljntss. 



®rfie§ ,^a^itel. 



SSon ben tjerjd^iebenen, im @efd)afte be6 amevi!anifd)en 
^afteteubcicfer^ Dorfommeuben ^acfwerfen. 

1. SSIottertetg ...♦..- 5 

2. 9Jiiirberteig . ♦ 7 

3. gamiUentetg 8 

4. @en)of)n(idfier 2)^urberteig 8 



SSon ber ^u^e^citung ber ^aftcten, %ovten itnb i^rer 
Derfdiiebenen giittungeu. 

1. 3Son ber ^i^iibercituug ber ^nftcteu . . » ,11 

2. SSon ber 3iibereitung bcr 'Xorteu ... 12 



34 — 



3. SSon hex 3ulicrc timg ber Derfd^iebencn ^iiUiingcn . 14 



1. ^(eifci^paftete (minced pie) . 

2. g(eif(^paftete ouf eine anbere 5lut 

3. Sttronenpoftete (Lemon pie) 

4. Sttronenpaftete auf eine anbere ?Iit , 

5. ?le^)fetpa[tete (Apple pie) 

6. ^:pfirftc^paftete (Peach pie) 

7. ^ftaumenpaftete (Plum pie) . 

8. 3^f)abarberpaftete (Riiubarb pie) 

9. ^irfci^enpaftete (Cherrj pie) . 

10. @ta(^elbeer^aftete (Gooseberry pie) . 

11. 3o^anni§beeren^aftete (Current pie) 

12. STranben^aftete (Grape pie) 

13. §eibelbeevenpaftete (Huckleberry pie) 

14. SSrombeerenpaftete (Blackberry pie) . 

15. ^imbeereiipaftete (Raspberry pie) 

16. (Srbbeerenpaftete (Strawberry pie) . 

17. 9floftncn^aftete (Raisin pie) . 

18. afiofinenpaftete onf eine anbere %xt . 

in « « // « it 

20. duitten^aftete (Quince pie) . 

21. Sl^felfinen ober ^omeranjenpaftete (Orange 

22. Marlborough pie 

23. Sla^mpaftete (Cream pie) .... 

24. 5BamUe*9ia^mpaftete (Vanille cream pie) 



pie) 



14 
15 
15 
15 
16 
16 
17 
17 
18 
18 
18 
18 
18 
18 
18 
18 
19 
19 
19 
19 
20 
20 
20 
21 



— Bo- 
ss, ©dnfelebevpaftete (Gooseliver pie) . » .21 

26. " " auf eine anbere 5lrt . . 23 

27. Slalpaftetc (Eel pie) . . . . .22 

28. %u\icvnpa\tete (Oyster pie) .... 23 

29. ^rebgpaftetc (Crabfish pie) . . ^ . 24 

30. ^rcifelbeerenpaftete (Cranberry pie) , . 24 

31. Slprifofenpaftete (Apricot pie) . . . .25 

32. 2lnanag)jaftete (Pine apple pie) ... 25 

33. Sitronen-9iat)mpaftete (Lemon cream pie) . 25 
84. griic^tcpaftete ttou getvodneten gru(J)ten (fruit 

pie of dried fruits) 26 



^rittel ^a|iUeI. 



SBon ben oerfd^tebenen ©ierra^meu (Custard). 

1. Oefocfiter eieiTat)m (Boiled Custard) . . 27 

2. eine anbere %xt 28 

3. @clDol)nU(f)Ci' (SieiTatjm (Common Custard) . 28 

4. 9iei8^(Sierra'^m (Rice Custard) ... 29 

5. ©ebacfener (Sierra^m (Baked Custard) . . 29 

6. (Sine anbere Strt . . . . . . 29 

7. Soco§nn^=Sierral)m (Cocoanut Custard) . , 30 



OO — 

8. (Sine anbeve 3Tit 30 

9, ^urbi^-©ieiTaI)m (Pumpkin Custard) . , 81 

10. (gii^e ^ortoffe(=(SteiTaf)m (Sweet potatoe 

Custard) 31 

11. ^afe^(gieiTal)m (Cheese Custard) ... 31 



636d,C 



The American 

PASTRY BAKER 



In English and German. 



BY 



F-K. OTTO, 



PUBLISHED BY 

Hoffman & Morwitz, G12 & G14 Chestnut Street, 

PHILADELPHIA. 



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